Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped liquorice allsorts candies
Special equipment needed:
- Cupcake liners
- Muffin tin
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
6. Stir in the vanilla extract and chopped liquorice allsorts candies.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool completely before frosting.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12 cupcakes
Nutritional information:
Calories per serving: 250
Total fat: 11g
Saturated fat: 7g
Cholesterol: 60mg
Sodium: 120mg
Total carbohydrates: 35g
Dietary fiber: 0g
Total sugars: 24g
Protein: 3g
Substitutions for ingredients:
- If you don't have whole milk, you can use 2% or skim milk instead.
- If you don't have unsalted butter, you can use salted butter but omit the additional salt in the recipe.
- If you don't have liquorice allsorts candies, you can substitute with any other candy of your choice.
Variations:
- You can add food coloring to the batter to match the colors of the liquorice allsorts candies.
- You can top the cupcakes with additional chopped liquorice allsorts candies or frosting.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a cookie scoop or ice cream scoop to evenly distribute the batter among the cupcake liners.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cupcakes on a platter and top with additional chopped liquorice allsorts candies or frosting. You can also use cupcake toppers or decorative liners to add a festive touch.
Garnishes:
Chopped liquorice allsorts candies or frosting.
Pairings:
Serve the cupcakes with a glass of milk or a cup of tea.
Suggested side dishes:
These cupcakes are a dessert on their own and do not require any additional side dishes.
Troubleshooting advice:
- If the cupcakes are dry, you may have overbaked them. Try reducing the baking time by a few minutes.
- If the cupcakes are too dense, you may have overmixed the batter. Mix the ingredients until just combined.
- If the cupcakes are sinking in the middle, you may have opened the oven door too early. Avoid opening the oven door until the cupcakes are almost done baking.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cupcakes in an airtight container to prevent contamination.
Food history:
Liquorice allsorts candies were first created in the UK in the late 1800s. They are made with liquorice root extract and come in a variety of colors and shapes.
Flavor profiles:
These cupcakes have a sweet and slightly salty flavor from the liquorice allsorts candies.
Serving suggestions:
Serve these cupcakes as a fun and colorful dessert for a party or special occasion.
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